Simmer the turkey liver and neck meat in chicken or turkey stock for about 30 minutes. Chop the liver and pull the meat from the neck bones. Reserve liquid to use in gravy.
Grated the tangerine zest (the thinnest colored part of the peel only), and if desired, cut the fruit into bite-size chunks.
In a large bowl, combine the bread, corn bread, onions, celery, apples, parsley, water chestnuts, tangerine zest, tangerine fruit, and cranberries.
In a separate, smaller bowl, combine the eggs, evaporated milk, condensed soup, margarine, salt, and pepper. Pour the egg mixture over the bread mixture. Stir in the turkey liver and neck meat, if desired.
Loosely stuff some of the dressing into the turkey cavities. Put remaining dressing (there's always extra!) into a greased 13- x 9- x 2-inch glass baking dish.
Cook the stuffed turkey as usual. Bake the pan dressing in a preheated, 375° F. oven until browned, about 15 minutes. Reduce the heat to 325° F. and bake until cooked through, about 30 minutes.